Crispy Bang Bang cauliflower (or chicken)

1. Prepare the batter: Add the flour, garlic granules, paprika and salt to a bowl. Gradually whisk in the plant milk until you have a smooth, thick batter.
2. Prepare the coating: Place the cornflakes in a bowl or food bag and crush them into small pieces, keeping some texture for extra crunch.
3. Coat the cauliflower (or chicken breasts): Dip each cauliflower floret into the batter, allowing any excess to drip off, then coat in the crushed cornflakes. Press gently so the coating sticks.
4. Air fry: Place the cauliflower in the air fryer basket in a single layer. 
5. Air fry at 190°C for 15–18 minutes, turning halfway, until golden and crispy.
6. • Tip: Don't overcrowd the air fryer. Cook in batches if necessary to get the crispiest coating.
7. Make the sauce: Mix the Greek Yoghurt and sriracha together.
8. Toss the crispy cauliflower in the bang bang sauce just before serving, or drizzle the sauce over the top.

For a more fibre-rich meal: serve with 100g cooked brown rice and steamed broccoli or edamame. This adds approximately 3 to 5g fibre depending on the combination.

If you want to make Bang Bang chicken instead, simply replace the cauliflower with two chicken breasts, cut into cubes.